Getting Ready To Be Thankful

We are only four days away from the Bread Baking Babes post...it's a seasonal bread, so don't miss it...but it's also time to start planning for Thanksgiving here in the U.S.A. I'm already thankful that the election is mostly over and thankful that it was a bit of a surprise how some races turned out. I'm also thankful that Pi continues to improve a bit each day.

Planning for Thanksgiving varies depending on if you are the person providing the turkey and gravy (and usually the stuffing) or if you are the pie baker or the sides maker or the one who takes care of the libations.  Below are some links to recipes that will help if you need to bring pies or the stuffing.

This year we have been invited to Thanksgiving with our family in Healdsburg and I suspect that I'll be bringing pies...probably pumpkin and pecan. For the pumpkin I generally use the recipe on the Libby's canned pumpkin can, but I add some extra cloves, a bit more ginger and I include 1/8 teaspoon of allspice and the same amount of nutmeg, although the recipe doesn't include either of the last two.

If you want to be more interesting, there is always Pumpkin Pie Spectacular (above)! Gingersnap crust and Streusel both make this a more glamorous pie and one with lots of flavor.

The classic pecan pie recipe found on the Karo Dark Corn Syrup label is a classic for a reason...it always works and is delicious, if very sweet. To make it show-worthy, be sure to turn all of the pecan halves curved side up before baking. It's little touches like that which elevate a standard into a showstopper.

Of course you'll need a good pie crust recipe. I have two to recommend: a food processor butter version that always works, and a non-dairy version of the one I learned from my Mom. Both make two discs of dough, so you could make both the pumpkin and the pecan version...or maybe you would prefer to make a cream pie like coconut cream (below)

or banana cream...both are sure to be hits. 

There is also a nice recipe for a cinnamon-crumble topped apple pie that is perfect for fall and easy enough that my grandson made this one.

Want to go a bit more sophisticated? How about a milk chocolate and caramel tart? Oooh La La!

So that's dessert taken care of if you like pies. Still, an iconic dish for Thanksgiving, along with turkey, is stuffing. There are lots of ways to go for this side and many folks have their favorite. Since Thanksgiving is all about the eating and about traditions, go for the favorite. My family likes one that uses both stale bread and fresh cornbread, along with a saute' of onions, celery, and parsley and other herbs. Sometimes the mixture includes chopped apple, and/or pecans and it's always moistened with chicken broth. I like to bake most of it in a greased casserole pan but I always use at least a cup or two of it in the cavity of the turkey to add the flavors and fragrance of the stuffing to the bird.

Well, that's a good start on recipes. I'll try to do some more side dishes for you in the next day or two and then type up the recipe I use for the turkey. I've been using oven bags to cook the Thanksgiving turkey for a very long time...over 40 years I think...and the turkey is always moist with them, so why change?

Indulgent Pumpkin Pie Spectacular

Looking for a showstopper dessert for fall festivities or because you have a pumpkin spice craving?  Southern Living has a gorgeous, delicious pumpkin pie that is enhanced with an extra crust of gingersnaps and pecans and, after the filling has partially baked, is further adorned with a brown sugar-pecan streusel topping. To put it really over the top, just before serving it is embellished with whipped cream. The recipe calls for ginger flavored whipped cream and some ginger cookie garnish, but the plain, luxurious whipped cream is garnish enough.

Because this pie starts with a refrigerated pie crust, it is not as difficult as it sounds. The pie crust is fitted to a deep dish pie pan, then a mixture of finely ground gingersnap cookies, finely chopped pecans, powdered sugar and melted butter are mixed together for the inner crust. The filling is rich with pumpkin, sour cream, sweetened condensed milk, eggs and spices, plus vanilla. The streusel has flour, brown sugar and pecans, moistened with more melted butter. No one said that this was health food! The finished pie, glamorously topped with dollops of whipped cream, has elements of both pecan and pumpkin pie. You only need thin slices because this is a rich, decadent dessert.  

Pumpkin Pie Spectacular
makes one pie - recipe from Southern Living Magazine
 

1/2 (15 oz.) package refrigerated pie crusts (one disc of pie dough)

2 cups crushed gingersnaps (about 35-40 cookies)

1 cup pecans, finely chopped

1/2 cup powdered sugar

4 tablespoons butter (1/4 cup), melted

 15 oz. canned pumpkin

14 oz. canned sweetened condensed milk

2 large eggs, beaten

1/2 cup sour cream

1 teaspoon cinnamon

1/4 teaspoon ginger

1/2 teaspoon vanilla

Pecan Streusel (see below)

Whipped cream, ground cinnamon (optional)

Directions:

1. Preheat oven to 350°. Fit pie crust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

2. Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of pie crust.

3. Bake at 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).

4. Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.

5. Bake at 350° for 30 minutes. Sprinkle Pecan Streusel around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. 

Let cool completely on a wire rack (about 1 hour). Dollop with Whipped cream; dust with cinnamon.

Pecan Streusel

1/4 cup all-purpose flour 

1/4 cup firmly packed dark brown sugar

4 tablespoon butter, melted

1/4 cup pecans, chopped

Pumpkin Pie Spectacular

Still looking for a showstopper dessert for Thanksgiving (or any fall meal, really)? Southern Living has a gorgeous, delicious pumpkin pie that is enhanced with an extra crust of gingersnaps and pecans and, after the filling has partially baked, is further adorned with a brown sugar-pecan streusel topping. To put it really over the top, just before serving it is embellished with whipped cream. The recipe calls for ginger flavored whipped cream and some ginger cookie garnish, but I think that plain, luxurious whipped cream is garnish enough.

Because this pie starts with a refrigerated pie crust, it is not as difficult as it sounds. The pie crust is fitted to a deep dish pie pan, then a mixture of finely ground gingersnap cookies, finely chopped pecans, powdered sugar and melted butter are mixed together for the inner crust. The filling is rich with pumpkin, sour cream, sweetened condensed milk, eggs and spices, plus vanilla. The streusel has flour, brown sugar and pecans, moistened with more melted butter. No one said that this was health food!

The finished pie, glamorously topped with dollops of whipped cream, has elements of both pecan and pumpkin pie. You only need thin slices because this is a rich, decadent dessert. I'm betting that this pie pan empties out first!

I have my smart daughter to thank for this one. She found the recipe a few years ago and we tried to make it while she was home for Christmas, but time ran out. Then I made it for Thanksgiving two years ago, but never posted the recipe, just the photos. This time she will get to have some of this inspired pie. It's hard to go wrong with Southern Living for over the top desserts. My thanks to them.

Pumpkin Pie Spectacular
makes one pie
recipe from Southern Living Magazine 

1/2 (15 oz.) package refrigerated pie crusts (one disc of pie dough)
2 cups crushed gingersnaps (about 35-40 cookies)
1 cup pecans, finely chopped
1/2 cup powdered sugar
4 tablespoons butter (1/4 cup), melted
 15 oz. canned pumpkin
14 oz. canned sweetened condensed milk
2 large eggs, beaten
1/2 cup sour cream
1 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon vanilla

Pecan Streusel (see below)

Whipped cream, ground cinnamon (optional)

Directions:

1. Preheat oven to 350°. Fit pie crust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

2. Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of pie crust.

3. Bake at 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).

4. Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.

5. Bake at 350° for 30 minutes. Sprinkle Pecan Streusel around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. 

Let cool completely on a wire rack (about 1 hour). Dollop with Whipped cream; dust with cinnamon.

Pecan Streusel

1/4 cup all-purpose flour 
1/4 cup firmly packed dark brown sugar
2 tablespoons butter, melted
3/4 cup pecans, coarsely chopped
4 tablespoon butter, melted
1/4 cup pecans, chopped

Stir together flour, brown sugar, melted butter, and chopped pecans.

P.S. Photos show pie without whipped cream garnish...that will go on tomorrow.